Pasta with Smoked Salmon and Dill
A rich and creamy pasta sauce infused with smoked salmon and dill. Serves 3-4 as a main dish or 4-6 as a first course.
Servings: 4 -6
- 12 oz fresh fettuccine of course, you can use dried, but fresh isn't really that much more expensive
- 4 oz of smoked salmon diced
- 2 shallots minced
- 2 tablespoons butter
- 3 tablespoons dry white wine I always keep a bottle of good quality Vermouth on hand to use in a pinch
- 2 cups heavy cream
- Fresh dill chopped
- Salt to taste
While the pasta is cooking, saute the shallots in butter over a medium heat, until soft and translucent.
Add the Vermouth to the pan and cook a minute or two.
Stir in the cream and cook for a few minutes, until it's reduced a bit and a little thicker. Add the smoked salmon.
Toss over hot pasta. Add dill and season to taste with salt.
Serves 4 as a main dish or 6-8 as an appetizer. It's very rich!